How to make red lentil soup at home for cold weather

Red lentil soup, also known as Maraq Misir or Shurbo Cadas, is a flavourful and comforting dish, perfect for nourishing the body and warming the soul as we enter the colder months.

A staple in Somali cuisine, this soup is often enjoyed during special occasions like Eid, offering a light yet hearty option to replenish energy while gathering with loved ones.

This red lentil soup recipe is not only delicious, flavourful, and easy to make but also packed with nutritious ingredients. The rich texture comes from tomatoes, onions, and carrots, while the depth of flavour is enhanced by a blend of aromatic spices such as garlic, cumin, and fresh coriander (dhania).

Ingredients:

1 cup red lentils, rinsed

1 tablespoon olive oil or ghee

1 large onion, finely chopped

3 cloves garlic, minced

2 medium carrots, peeled and diced

2 tomatoes, chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon ground cinnamon (optional, for extra warmth)

4 cups vegetable broth or water

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Salt, to taste

Fresh coriander (dhania), chopped

1 lemon, cut into wedges (for serving)

Method:

Step 1

In a large pot, heat the olive oil (or ghee) over medium heat, then add the chopped onions and minced garlic. Sauté for 3-4 minutes until soft and fragrant.

Step 2

Stir in the spices: cumin, coriander, turmeric, and optional cinnamon. Let them cook for 1-2 minutes to release their full flavour.

Step 3

Add the diced carrots and chopped tomatoes and cook for about 5 minutes, stirring occasionally.

Step 4

Stir in the rinsed red lentils, followed by 4 cups of vegetable broth or water. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-30 minutes or until the lentils are tender and the soup has thickened to your desired consistency.

Tip: To save time, you can pre-boil the lentils.

Step 5

Blend half of the soup for a smoother texture using a blender, or leave it chunky for a more rustic feel.

Step 6

Taste and adjust the salt. Stir in freshly chopped coriander for a burst of flavour. You can also add a splash of coconut cream for extra richness.

Step 7

Serve the soup in bowls and squeeze a wedge of lemon over the top for a tangy kick. For a more filling meal, serve with Somali-style flatbread (Canjeero) or rice.